Photo: Antonis Achilleos; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Active time::
5 min.
Total time: :
5 min.
Yield:
3/4 cup

Sweet heat is still a thing, baby. This sauce is just how it sounds: it’s sticky, spicy, and tangy, and it takes fatty things over the top. There’s just enough heat in the background to chase down the honey’s sweetness. You won’t run from the table, but this has got some heat. Try this with chicken wings, biscuits, cornbread, pizza, or anything with some fat. Feel free to experiment with ingredients, such as different pepper varieties (Gochujaru! Aleppo!) or a raw, local honey. 

How to Make It

Whisk together all ingredients in a bowl. Store in an airtight container in refrigerator up
to 2 weeks.

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